Wednesday, February 23, 2011

Last weekend Matt & I went to Northeast Social for dinner. I torn between ordering their gnocchi dish or the filet minion special. The filet won because I figured I could easily do my own take on the gnocchi at home. So, here it is....
Gnocchi mixed with roast brussels sprouts, butternut squash, & onions, walnuts & cranberries then topped with a sage cream sauce. I have no idea if it was really anything like the one at Northeast Social but it sure was tasty, not to mention colorful & full of different textures. Roasting the vegetables really brings out the best in their flavor, especially the brussels sprouts, which I think roasting tones any bitterness down. The subtly flavored sauce holds everything together with its creamy goodness. Its the kind of dish that could easily become a staple in our house through fall & winter.

Other than the time it takes to roast the vegetables, which is pretty much hands off, this meal comes together super quickly. Even quicker if like me you used store-bought gnocchi.

Put the butternut squash, brussels sprouts & onions in a small roasting pan. Add the olive oil & a sprinkle of salt. Stir to coat. Roast in the oven for about 40 minutes until the squash is soft & the brussels sprouts & onions are starting to brown. Set aside.

Melt the butter in a large skillet over medium heat. Add the sage, white wine & cream. Bring to a simmer. Let simmer until reduced to about 3/4 cup & slightly thickened, about 10 minutes, stirring occasionally. Season with a salt, a generous amount of pepper & a pinch of nutmeg. Stir in the roasted vegetables, walnuts & cranberries. Warm through.

Cook gnocchi according to directions. Drain & stir in with sauce. Serve with grated Parmesan if desired.

Kat, I received "The Versatile Blogger" award last week. I am to choose 7 bloggers to pass the award on to. I have chosen yours! I like the dishes you have posted and your style of writing. I posted the "guidelines" on today's blog. Have fun with this!